Description
This High Protein Carrot Cake Baked Oatmeal Breakfast is a deliciously wholesome and nutrient-packed dish perfect for a nutritious start to your day. Combining the warm spices of cinnamon, nutmeg, and ginger with fresh grated carrots, rolled oats, and red lentils, it offers a comforting texture akin to carrot cake but with a healthy protein boost. Topped with crunchy nuts and optionally served with a creamy maple cream cheese glaze or Greek yogurt, this baked oatmeal is both satisfying and flavorful, catering to those seeking a hearty breakfast with balanced nutrients.
Ingredients
Wet Ingredients
- 2 cups milk of choice
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 eggs
- 2 tbsp unsalted butter, melted and slightly cooled
- 1/4 tsp salt
Spices
- 2 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Dry Ingredients
- 2 1/4 cups old fashioned rolled oats
- 1/2 cup dry split red lentils
- 1 tsp baking powder
Additional Ingredients
- 1 cup freshly grated carrots
- 1/4 cup finely chopped pecans or walnuts (divided)
For Serving
- Greek yogurt
- Maple syrup
- Nut butter
- Additional pecans or walnuts
Optional Maple Cream Cheese Glaze
- 1/4 cup softened plain cream cheese
- 1/4 cup plain Greek yogurt
- 2 tsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish by spraying it with cooking spray to ensure the oatmeal doesn't stick during baking.
- Mix wet ingredients: In a large mixing bowl, combine milk, maple syrup, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground ginger, melted butter, and salt. Whisk together thoroughly until the eggs are fully incorporated and the mixture is smooth.
- Add dry ingredients: To the wet mixture, add baking powder, rolled oats, and dry split red lentils. Use a wooden spoon to stir everything together until fully combined.
- Incorporate carrots and nuts: Fold in the freshly grated carrots and half of the chopped pecans or walnuts, ensuring even distribution throughout the batter.
- Transfer and top batter: Pour the oatmeal mixture into the prepared baking dish. Sprinkle the remaining chopped nuts on top to add a crunchy topping.
- Bake: Place the dish in the oven and bake for 35 to 45 minutes, or until the oatmeal is set and beginning to turn golden brown on top.
- Rest before serving: Remove from the oven and allow to cool slightly for about 5 minutes. This helps set the texture and makes it easier to serve.
- Serve and garnish: Serve warm, topped with vanilla or plain Greek yogurt, an extra drizzle of maple syrup, and a sprinkle of cinnamon if desired. You may also add nut butter or extra nuts for additional flavor and protein.
- Optional maple cream cheese glaze: In a small bowl, mix softened cream cheese, plain Greek yogurt, maple syrup, and vanilla extract until smooth. This can be done by stirring with a spoon or blending with a hand mixer. Drizzle glaze over individual servings for a luscious finish.
Notes
- You can substitute split red lentils with yellow or green lentils if preferred; however, cooking time might vary slightly.
- For a dairy-free option, use plant-based milk and butter substitutes.
- Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.
- Chopping nuts finely helps with even distribution and texture but can be adjusted to preference.
- The maple cream cheese glaze is optional but adds a creamy, sweet topping complementary to the spices.
- This baked oatmeal is an excellent make-ahead breakfast that reheats well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American